RECIPES: Homemade Pectin (CANNING)

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Homemade Pectin

Instead of purchasing commercial liquid pectin, try making your own next

time you make a batch of jam or jelly.

2 pounds underripe Granny apples, washed and cut into eighths (not

peeled or cored)

4 cups water

In a large saucepan, over high heat, bring the apples and water to a

boil. Reduce the heat to medium and simmer for 20 minutes or until

tender. Remove from the heat and cool.

Line a large bowl with dampened cheesecloth. Pour the pulp and juice

through the cheesecloth. Gather the corners of the cheesecloth, and tie

in a knot. Suspend from a cabinet knob or handle and allow to drip into

a bowl overnight. The next day, measure the apple juice and pour into a

large pot. Bring the liquid to a boil over high heat and cook until

reduced by half.

Refrigerate and use within 4 days or pour into containers and freeze for

up to 6 months

Yield: 1-1/2 cups.

http://www.cooksrecipes.com/sauce/homemade-pectin-recipe.html

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